Effects of microbial transglutaminase enzyme, salt and Setting on rheological characteristics of surimi gel

In order to prepare a functional surimi based products, the amount of 2-3% salt is adding to the surimi paste, conventionally. Therefore, this can be considered as a limitation factor for its consumption by the diabetic consumers. Thereafter, in this study the effects of reduction of salt, addition of microbial trasglutaminase and setting temperature was evaluated on the rheological characteristics of surimi gel. Based on the temperature sweep test results, a more significant increase in the storage modulus (G') graph of treatment containing 1% salt, 1.5% enzyme and setting at 40 C for 1 hour was recorded compared to other treatments. Furthermore, the G' Graph of treatment with 2% salt with no enzyme and setting at 4 C for 12 hours was significantly above the G' Graph of treatment with 2% salt without setting), thus indicating the importance of setting stage for surimi paste containing salt. In the Creep and recovery test, treatments including 1% salt 1.5% enzymes with setting at 1hour-40 C had the best recovery rates compared to the treatments without enzyme. Accordingly the deformation rate was recorded at about 0.8%, compared to the 3% in treatments without enzyme which can be considered as an important property.